Tortilla Soup With Black Beans And Chilies

November 19, 2009

SOUP/ENTREE

Tortilla Soup With Black Beans and Chilies

You can omit the tofu, if you like. I sometimes make this with shredded seitan or wheat gluten. You can purchase canned chopped tomatoes packed with green chile peppers, for extra flavor. For more spice, add a canned chopped chipotle chile in adobo. For the broth, try diluting one of the vegetarian soup base pastes. They add rich flavor, and they are much better than canned veggie broth.

Add the corn, black beans, water or broth, tomatoes with their juice and tomato puree. Bring to a simmer and cook 40 minutes.

Add the tofu, if using; cilantro and lime juice; stir to combine and heat through. Turn off the heat, add the crushed tortilla chips and let sit 10 minutes before serving. (If not serving all the soup at one time, only add a portion of the tortilla chips to the soup you are serving immediately). Makes 12 to 16 servings.